Slice your cucumbers and toss them with some lemon juice and a pinch of salt. Set aside.
Slice your mushrooms. Gently rinse and then thoroughly pat dry mushrooms before cooking with them.
Add your mushroom rounds to a bowl and ad the tamari, brown rice syrup and pepper - add optional diced shallots. Toss well. The mushrooms should absorb mush of the liquid and take on a brown marbled color.
Add safflower oil to a small skillet - heat over high heat. Wait until oil is hot.
Place the mushrooms flat side down in the pan. They should sizzle. Sear for about a minute on each side.
Sprinkle black pepper over top of mushrooms as desired.
Flip the mushrooms. You can shake the pan around a bit to disperse the oil and flavors.
At this point pour any remaining liquid from the bowl into the pan.
With the heat turned to medium-high, tilt the pan so that all the liquid (oil and marinade) dips to one side in a pool. Then using a large tablespoon, gather the liquid and quickly pour it over the scallops.
Repeat the step above so that the mushrooms absorb the liquid and caramelize.
Flip mushrooms again and sprinkle with salt and peper as desired. Turn off pan and allow to rest for a minute or two.
Serve hot mushrooms on a plate with the chilled, lemon tossed cucumbers. Add a sprinkle of parsley over top and additional black pepper as desired.
4 wide-stemmed king oyster mushrooms, sliced into 3/4"thick circles 2-3 tsp safflower oil.
2 Tbsp tamari, liquid aminos or soy sauce
2 tsp brown rice syrup (or another liquid sweetner like maple or agave)
Pink salt to tase
Black pepper to taste
1 cup Persian cucumbers, sliced in different sized stumps - some skinny, some taller
1 Tbsp lemon juice